It’s Thirsty Thursday y’all! Christmas is quickly creeping up on us… but if you’ve been keeping up with this blog you’re good to go! I have just the thing to bring to that Secret Santa party or one of those many family get-togethers. May I introduce you to Christmas Champagne! It’s a delicious combo of a cocktail and a dessert everyone is sure to love. Plus champagne makes everyone feel fancy and up for a celebration!


1 liter sparkling champagne
1 ¼ cups fruit punch
1 ¼ cups ginger ale
1 ¼ cups orange juice
1 pint fresh strawberries
1 pint raspberry sherbet
1 pint vanilla ice cream

Make sure all the juices and sodas are chilled beforehand! Mix the juices, soda, and champagne into a punch bowl, add strawberries and stir. Next add in the ice cream and sherbet. You can add frozen cubes of fruit punch into the bowl (so it doesn’t get watered down when it melts!) or add regular ice separately into cups as refills are needed. Garnish with fruit and enjoy! By the way, this recipe serves 12!

Usually I do an appetizer with my cocktail but this week I’m mixing it up a bit and making a dessert. A dessert like cocktail needs a dessert appetizer! White Chocolate Chip Snickerdoodle cookies. Enough said right? These cookies will blow your mind! By far my favorite cookies of all time. Get ready!

All you need is:

½ cup butter, softened
½ white sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking soda
1 ½ cups flour
½ cup white chocolate chips (feel free to increase to 2/3 – ¾ cup if you like more chips!)

In a small separate bowl, 1 tablespoon cinnamon and ¼ cup white sugar to roll the dough in. Preheat the oven to 350F. In a large bowl, mix together softened butter and both white and brown sugar until smooth. Add in the egg and vanilla and beat well. Next mix in the cinnamon, baking soda, and flour and mix until just combined. Stir in your white chocolate chips and put the entire bowl in the freezer for about 10 minutes to chill the mixture. Prepare your cinnamon and sugar mixture in a small bowl for rolling while the dough is in the freezer. After the dough has chilled for about ten minutes, take it out of the freezer, make 1 inch balls and roll in the cinnamon sugar mix before placing on the cookie sheet. Bake for 8-10 minutes (I know, it seems like an eternity!). Don’t worry if they look a little underdone, they will firm up as they cool.

Enlist the whole family and make these cookies for Santa! They’ll be his favorite out of all his many stops. Enjoy y’all!

KBTX-TV Channel 3 4141 E. 29th Street Bryan, TX 77802 Phone: (979) 846-7777 Fax: (979) 846-1490 News Fax: (979) 846-1888
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability 183355601 -
Gray Television, Inc.